Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, green chutney. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This green chutney is made from fresh coriander leaves. If you want then you can add mint leaves also. Both mint and coriander leaves are detoxifying and helps to purify the system..of green chutney recipe. this mainly includes, tomato chutney, coconut chutney, hotel style chutney, tomato onion chutney, peanut chutney, onion chutney, mango chutney, ginger chutney.
Green Chutney is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Green Chutney is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook green chutney using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Green Chutney:
- Get 1 cup coriander leaves
- Make ready 1/4 cup mint leaves
- Prepare to taste salt
- Make ready 3 tsp sugar
- Take 1/2 tsp red chilli powder
- Make ready 4-5 garlic cloves
- Make ready 1 cup Tamarind water
This can be stored in the refrigerator for days. A cool, spicy and tangy green chutney. This is a no-cook mint cilantro dip, blended with ginger, onion and seasoning. Indian food is incomplete without chutneys.
Instructions to make Green Chutney:
- In a blender jar add coriander leaves and mint leaves.
- Then add garlic cloves.
- Now add spices and sugar.
- Blend it nicely.
- Now add Tamarind water and grind again.
- Chutney is ready to serve.
This delicious Indian Green Chutney goes with so many things! From all kinds of Indian food, pita chips, to even chicken nuggets! Whip some up and enjoy an extra burst of flavor with your next snack. Green chutney is a very easy and quick chutney made with coriander and mint leaves. Green chutney recipe with coriander, almonds.
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